Mushroom Biryani

Biryani is an Indian dish made with highly seasoned rice and meat or fish or vegetables; here is a variation made with spices, rice and mushroom. Use of long grain rice is preferred for better taste , texture and consistency.

Ingredients:

Button Mushroom – 250 grams (clean in warm water and cut into bite sized pieces)
Basmati rice - 1 cup
Onion - 1
Tomato – 1 big
Ghee – 1 or 2 tsp
Oil – 2 tsp
Bay leave – 1
Salt – to taste
Lemon juice – 2 tsp (optional)

To Grind:
Cinnamon – 1 small piece
Cloves - 2 or 3
Cardamom – 1
Ginger – ½ “piece
Garlic – 3 cloves
Corriander leaves – less than ½ bunch
Mint leaves – less than ½ bunch
Redchilly powder – ¾ tsp
Coriander powder – ½ tsp
Curd – 1 tbsp

Directions:

Chop the onions and tomatoes lengthwise. Keep aside.

Wash and soak the rice in water for nearly fifteen minutes.

Take a pressure cooker and add oil and ghee, after it becomes hot add bay leaves and chopped onions. Saute well, till it reaches the golden brown colour .

Add chopped tomatoes and little salt; sauté till tomatoes become soft.

After that add grounded paste and chopped mushroom; sauté well till the raw smell goes. Then add drained basmati rice. Give a quick mix and add 1½ cup water .

When the water starts boiling, check for salt and spice (if you feel spice is more, add lime juice to reduce it). Close the cooker with the lid.

After the first whistle simmer for five minutes and switch off the gas.

Serve hot with onion raita and for more tast along with any veg or non veg gravy.